Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, bajra kanji (salt porridge). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This video explains the process of preparing Kambu Koozh Recipe(Kanji Recipe). Beat the heat with this delicious and healthy Kambu Koozh Recipe This Pearl. Pearl Millet (Kambu) is good for Health.
Bajra kanji (salt porridge) is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Bajra kanji (salt porridge) is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have bajra kanji (salt porridge) using 4 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Bajra kanji (salt porridge):
- Make ready Pearl millet/Bajra -
- Make ready Water -
- Prepare Salt -
- Take Buttermilk -
Ragi kanji recipe - a salt version of ragi porridge recipe made with ragi or finger millet flour. Ragi kanji can be made both ways either sweet or salt according to our taste preference. Ragi porridge is wholesome and filling for breakfast. I like the sweet version more and hubby likes this salted ragi.
Instructions to make Bajra kanji (salt porridge):
- Soak the kambu for at least 4 hrs or overnight, drain the water from it and put it into the blender/mixie jar.Pulse it few times, till they become coarse powder.
- Heat the water in the pressure cooker and bring into boil.Add the grounded kambu and salt and mix it well. Put the lid & whistle on and cook it for 3 whistle in medium flame
- Once the pressure is released from the pressure cooker automatically, open the lid and mix it well with ladle, at this stage, it would be watery, but don't worry, let it covered and set aside to cool.
- Once it cooled, again give a good mix, wet your hands and take a portion of cooked millet and roll into a smooth ball. Do the same for the remaining.
- At this time, you can have them as kali with any kulambu as i did here and for the kanji, soak all the kambu kali in the water and let it set aside for overnight on counter top
- No need to refrigerate.On the next morning, take the needed kali in separate bowl along with enough soaked water and mix it well with your hands or whisk until it's smooth without any lumps.
Congee or conjee (/ˈkɒndʒi/) is a type of rice porridge or gruel. The word 'congee' itself is a derivation of the Tamil word kañci or kanji. When eaten as plain rice congee. Mix bajra flour with needed water and salt making sure that there are no lumps. Then add the ground urad dal and mix it well.
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